Creamy Coleslaw
on Jul 11, 2026, Updated Jul 22, 2026
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Coleslaw is a classic side dish for summer BBQs and picnics and it pairs well with whatever you’re grilling! Colorful shredded cabbage and carrots tossed in the best homemade creamy coleslaw dressing. It’s easy to make, can be prepped ahead of time, and the leftovers taste just as good the next day.
Coleslaw has always been one of those hit or miss side dishes for me. Most of the time it’s a soggy mess of cabbage and carrots drowning in a flavorless dressing. For a while I skipped creamy coleslaw altogether because I was always disappointed and stuck to a vinegar based coleslaw like this citrus cabbage slaw.
I finally decided it was time to make a creamy coleslaw recipe that I actually wanted to eat. What makes this coleslaw so good is the use of fresh, crunchy cabbage, shredded carrots, and a homemade coleslaw dressing that is the perfect combination of creamy, tangy, and sweet flavors. You can easily customize the dressing to be a little sweeter by adding a touch more honey or add more tang with an extra splash of vinegar. And don’t forget the celery seed, it’s a game changer for making the best coleslaw!
Cabbage – The star ingredients. I find that using a combination of green cabbage and red cabbage gives the coleslaw the best crunchy texture and flavor and the prettiest presentation. Red cabbage has a slightly sweeter flavor and crunchier texture compared to green cabbage which has a milder flavor and softer bite. You can use either green or red cabbage if you don’t want to use both.
Carrot – Shredded carrot adds sweetness to the coleslaw and balances the peppery flavor of the cabbage.
Greek yogurt and mayonnaise – Creamy coleslaw is typically made using only mayo. I like to make a lighter version by using part mayo and Greek yogurt. The yogurt makes the dressing extra creamy, adds protein, and a little tang. Whole milk Greek yogurt works best and will give the dressing the best creamy consistency and flavor. Greek yogurt can be substituted with sour cream.
Vinegar – Apple cider vinegar gives the coleslaw dressing a nice tang. You can substitute with white vinegar or rice vinegar for something sweeter.
Dijon mustard – Dijon adds a tangy flavor. It helps to balance the sweetness of the coleslaw dressing.
Celery seed – Not every coleslaw recipe has celery seeds in it, but I love adding it to the dressing. It adds a hint of savory flavor and makes it extra special. You can also use celery salt, but reduce the amount of salt in the recipe calls for.
Tips for the Best Coleslaw
- Shred the cabbage yourself. For the best crunchy texture and cabbage flavor I recommend shredding the cabbage yourself. I like to use the slicing disc attachment or shredding disc. You can also use a mandoline or a sharp chef’s knife and slice it thin.
- Use good quality mayo and whole milk Greek yogurt. The coleslaw dressing is the key to a good coleslaw so use good ingredients. Whole milk Greek yogurt has the thickest and creamiest consistency and doesn’t taste as tart as fat-free. Use full fat mayo. Low-fat and fat-free mayo often have a lot of additives in them and taste sweet, the flavor doesn’t stand up to full-fat mayo.
- Make the coleslaw at least and 30-minutes before serving. Doing this allows the cabbage to soften a little and release some liquid so the coleslaw dressing thins to the perfect consistency.
What to Serve with Coleslaw
This classic coleslaw recipe is the perfect side dish to serve at summer barbecues and gatherings. I love pairing it with a grilled protein like this grilled honey mustard chicken, buffalo chicken skewers, and bacon burgers. It’s also a must make when you’re having sloppy joes, slow cooker barbecue chicken, or use it as a topping for grilled fish tacos.
How to Store Coleslaw
Store the leftover coleslaw in an airtight container in the refrigerator for up to 4 days. Don’t freeze coleslaw. It will be mushy and watery when defrosted.
Frequently Asked Questions
Can coleslaw be made ahead of time?
Yes. Coleslaw can be made a day ahead of time. Be sure to give it a good stir before serving to redistribute the dressing. You may find that it needs a pinch of salt.
Why does coleslaw get watery?
The salt in the coleslaw dressing pulls out the liquid in the cabbage. If you aren’t using enough dressing you’ll end up with a watery mess. You can also salt the shredded cabbage before adding the dressing. Place the shredded cabbage into a colander and sprinkle it with a 1/2 teaspoon of fine kosher salt. Let it sit for 15 minutes then rinse it under cold water. Pat it dry with clean towels or put it in a salad spinner to remove any excess moisture, then add the dressing.
Can I use bagged coleslaw mix?
Yes. This is a great way to simplify making coleslaw, although I think the flavor and texture are better when you shred the cabbage yourself. You’ll want to use a 14 ounce bag of coleslaw mix.
More Ways to Use Cabbage
If you have leftover cabbage after making this coleslaw and aren’t sure what to use it for try one of these recipes!
Coleslaw Recipe
Ingredients
- 1/2 cup plain greek yogurt whole milk yogurt is best
- 1/4 cup mayonnaise
- 1 1/2 tablespoons honey
- 1 tablespoon apple cider vinegar
- 2 teaspoons dijon mustard
- 1/2 teaspoon celery seeds optional
- 1/2 teaspoon fine kosher salt
- Black pepper to taste
- 6 cups shredded cabbage I use 4 cups green cabbage and 2 cups red cabbage
- 1 large carrot shredded
Instructions
- In a mixing bowl whisk together the Greek yogurt, mayonnaise, honey, apple cider vinegar, dijon, celery seed, salt and pepper until smooth.
- Add the shredded cabbage and carrots to a large serving bowl.
- Pour the dressing in with the cabbage and carrots and toss until coated in the dressing. Taste for seasoning. Cover and refrigerate for at least 30 minutes before serving so the cabbage can soften and the flavors can develop.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
If you make this coleslaw recipe, please leave a comment and/or give this recipe a rating! I love hearing from you and do my best to respond to your comments. And if you’re on Instagram tag @reciperunner so I can see your beautiful creations!
Creamy, tangy, and perfectly crunchy — this coleslaw is the ideal side for any BBQ spread.